A Jerry James Stone Recipe
Jump to instructions
- 2 cups all-purpose flour
- 1 cup semolina flour
- 1 tablespoon yeast
- 1 cup water
- 2 teaspoons kosher salt
- ¼ teaspoon sugar (for proofing)
- Sift 2 cups of all-purpose flour and 1 cup of semolina flour into a large mixing bowl and add 2 teaspoons of kosher salt.
- Warm 1 cup of water to 120 degrees F in a small sauce pot. Shouldn't take more than a few minutes at most.
- Now let's proof the yeast. You don't have to do this but there is nothing more frustrating than making fresh dough of any sort and having it not rise. And proofing only takes but five minutes. Add 1/4 teaspoon of sugar and 1 cup of warm water to a clear measuring cup and mix it until the sugar dissolves. Then add in 1 tablespoon of yeast without stirring it. If the yeast is active, you will see bubbles or a thick foamy top like that of beer stout at the end of five minutes. This means this yeast is good to go!
- Add the yeast mixture to the flour. You always add wet ingredients to dry to prevent lumps and the flour from getting overworked.
- Once the flour, water and yeast are all combined, transfer the dough onto a floured surface to knead it. Knead it for about a minute or two, for at least 20 turns.
- Then cover the dough to let it rise. I just place the very same mixing bowl I used previously over it, letting it rise at room temperature for at least 4 hours.
- When you are ready to make the pizza, you can toss it, but I suggest rolling it out on a lightly floured surface. Add your toppings. Then bake it in the oven at 500 degrees F for about 10 minutes.